This innovative recipe takes the beloved flavors of a classic Philly cheesesteak sandwich and transforms them into a delightful pasta bake that's perfect for family dinners and gatherings.
Ingredients
Scale:
12 ounces of penne pasta or rigatoni
1 pound of thinly sliced beef (such as sirloin or flank steak)
1 medium onion, diced
1 bell pepper (red or green), sliced
2 cloves of garlic, minced
2 cups of shredded provolone cheese
1 cup of shredded mozzarella cheese
1 cup of heavy cream
1 cup of beef broth
1 tablespoon of Worcestershire sauce
Salt and pepper, to taste
1/2 cup of grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a large pot of salted boiling water, cook the penne or rigatoni until al dente. Drain and set aside.
In a large skillet over medium-high heat, add the thinly sliced beef. Season with salt and pepper. Cook for about 5-7 minutes, or until browned. Remove from the skillet and set aside.
In the same skillet, add a little oil if needed, then sauté the diced onion, sliced bell pepper, and minced garlic for about 5 minutes until softened.
In a mixing bowl, combine heavy cream, beef broth, and Worcestershire sauce. Whisk until well blended.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, browned beef, and sauce. Stir in 1 1/2 cups of provolone cheese and 1/2 cup of mozzarella cheese until evenly distributed.
Pour the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.
Sprinkle the remaining provolone and mozzarella cheese on top, then add the grated Parmesan cheese.
Bake for 25-30 minutes, or until the cheese is golden and bubbly.
Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
